This is a very tasty pudding. Do not forget to take the butter out of the fridge so that it is nice and soft when you make the sponge. I always make my Victoria sponges with margarine rather than butter as I think it gives a lighter texture when made, but the choice is yours obviously.
The rhubarb is roasted first as it holds together better than when it is cooked in a saucepan. Clearly you can serve this with a variety of things – custard, yogurt, crème fraiche or ice cream, apart from the suggestions in the recipe.
Food is something we are all interested in. But how does it get to our table? Ledbury Food Group introduces its new Book Group on Thursday 17th January at 7pm. It’s an opportunity for us to “chew the cud” over some of the themes of current books relating to our food, finding out about the joys and challenges farmers face and the history of production. Books such as “The Secret Life of Cows”, forwarded by Alan Bennett, which appeared last year are full of discussion topics. The author Rosamund Young came to Ledbury in March to talk about it. Her introduction explores traditional and commercial farming and the book features hilarious anecdotes about her experiences rearing cows.